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Pistachio Pesto

I’ve been a bit obsessed with pistachios lately.* In the spirit of invention, I peeked in the fridge and decided to use the basil that was on the verge of going bad, mix some cheeses (parmesano-romano and pecorino-romano) and blend it all together with garlic, extra virgin olive oil and a good salt. To Adriana’s gastronomical delight, voilá – Pistachio Pesto!

Naturally, I didn’t stop there…

I wanted to make a quick, but fun and super tasty dinner. So, I simmered some organic Basil Marinara, added a garlic and herb infused olive oil I made last week for dipping bread and swirled in the Pistachio Pesto. Hello Italian deliciousness! Then, I made some al dente whole wheat penne pasta.